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Re: [foodees] FLAVOR ANALYSIS

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  • karthik anekella
    gas chromatography-olfactometry for aroma flavors GC-Mass spectrophotmetry for flavor compounds HPLC 2D high precision GC MS Aroma extract dilute analysis
    Message 1 of 3 , May 9, 2013
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      gas chromatography-olfactometry for aroma flavors
      GC-Mass spectrophotmetry for flavor compounds
      HPLC
      2D high precision GC MS
      Aroma extract dilute analysis (AEDA) to quantitate these flavors

      Extracting the flavors is critical before you choose any of these methods..

      you could use solvent extraction, SAFE (solvent assisted flavor extraction), continous distillation, 


      From: Anant <swaraj177@...>
      To: foodees@yahoogroups.com
      Sent: Wednesday, 8 May 2013 5:09 PM
      Subject: [foodees] FLAVOR ANALYSIS

       
      Hi all,

      What methods are used in flavour identification and analyses?

      Regards,
      Anant



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